Prep 15 mins • Cook 50 mins • Serves 4-6
1 tbsp extra virgin olive oil • 1 onion, chopped • 100g beef bacon, chopped • 2 garlic cloves, crushed • 1 tsp rosemary, finely chopped • 2 potatoes, peeled, chopped • 2 celery stalks , sliced • 1 carrot, chopped
• 8 cups vegetable stock • 400g can diced tomatoes • 1 cup risoni • 400g borlotti beans, rinsed, drained • 100g green beans, trimmed, sliced
• Shaved parmesan, parsley leaves, crusty bread, to serve
TIP: Freeze in an airtight container up to 1 month. Thaw in fridge overnight and bring to the boil before serving.
1 In a large heavy-based saucepan, heat oil on medium. Sauté onion, beef bacon, garlic and rosemary 8-10 mins until softened, being careful not to brown.
2 Add potatoes, celery and carrot to pan. Sauté 2-3 mins until beginning to soften. Stir stock and tomatoes through. Bring to boil. Reduce heat to low and simmer 15-20 mins until vegetables are almost tender.
3 Mix in risoni and beans, and simmer 10-15 mins. Season to taste. Serve with shaved parmesan and chopped parsley. Accompany with crusty bread.